Jamie Oliver Air Fryer Warm Salmon Niçoise

This vibrant Jamie Oliver Air Fryer Warm Salmon Niçoise is fresh, fast, and full of texture. Made with tender salmon fillets, green beans, asparagus, soft-boiled eggs, and crispy little gem lettuce, all tossed with a zingy tomato and olive dressing, it’s a bold and balanced dish. The recipe takes just 22 minutes from start to finish and serves 2. Enjoy it on its own or pair it with a crisp white wine or sparkling water with lemon for a complete, refreshing meal.

Jamie Oliver Air Fryer Warm Salmon Niçoise Ingredients

• 200g green beans
• 200g asparagus
• 1 little gem lettuce
• 2 x 130g salmon fillets, skin on, scaled, pin-boned
• 2 medium eggs
• 50g French baguette
• 1 ripe tomato
• 8 black olives, stone in
• 1 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tbsp olive oil (for cooking)
• 1 tbsp extra virgin olive oil (for dressing)
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Warm Salmon Niçoise

1. Prep the salmon and veg: Trim green beans and asparagus; quarter the lettuce. Place with salmon in the large drawer, drizzle with oil, season, and cook for 12 minutes at 200ºC.
2. Boil the eggs: Cook eggs in boiling water for 6 minutes, then cool, peel, and set aside.
3. Toast the baguette: Thinly slice and air fry in the small drawer for 4 minutes at 200ºC until golden.
4. Make the dressing: Grate tomato into a bowl, add chopped olives, mustard, vinegar, and oil. Mix and season.
5. Assemble the salad: Toss veg and toast in the dressing, flake in salmon, add halved eggs, drizzle with remaining dressing, and serve.

Recipe Tips

• Crispy skin tip: Cook salmon skin side up in the air fryer for ultimate crispiness.
• Chill the eggs fast: Plunge eggs into cold water after boiling for easy peeling.
• Tomato trick: Grate tomato flesh only—discard the skin for a smooth dressing.
• Use up leftovers: Extra dressing is perfect drizzled over grilled veg or crusty bread.

What To Serve With Warm Salmon Niçoise

This warm niçoise salad is satisfying on its own but pairs beautifully with extras like crusty bread, a side of couscous, or a glass of chilled Sauvignon Blanc. For a lighter touch, a sparkling lemon water or iced herbal tea also complements the flavors nicely.

How To Store Warm Salmon Niçoise

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed cold or gently reheated.
Do not freeze: The salad components, especially the eggs and lettuce, do not freeze well.

Warm Salmon Niçoise Nutrition Facts

Per serving:
Calories: 565
Total Fat: 25.2g
Saturated Fat: 6g
Carbohydrates: 21.1g
Sugars: 7.4g
Protein: 41.4g
Sodium: 1.5g
Fibre: 5.6g

FAQs

Jamie Oliver Air Fryer Warm Salmon Niçoise

Course: DinnerCuisine: French-InspiredDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

565

kcal

Crispy-skinned salmon meets tender green vegetables and eggs in this quick, zesty salad—all made in the air fryer.

Ingredients

• 200g green beans

• 200g asparagus

• 1 little gem lettuce

• 2 x 130g salmon fillets, skin on

• 2 medium eggs

• 50g French baguette

• 1 ripe tomato

• 8 black olives

• 1 tsp Dijon mustard

• 2 tbsp red wine vinegar

• 1 tbsp olive oil

• 1 tbsp extra virgin olive oil

• Sea salt and black pepper

Directions

• Toss green beans, asparagus, lettuce, and salmon with oil and seasoning. Cook for 12 mins at 200ºC.
• Soft-boil eggs for 6 mins, cool, and peel.
• Slice baguette and toast in air fryer for 4 mins.
• Grate tomato, mix with olives, mustard, vinegar, and oil for dressing.
• Toss veg and toasts in dressing, flake in salmon, add eggs, and drizzle with more dressing.

Notes

• Don’t skip the cold water bath for eggs—it makes peeling easy.
• Use high-quality olive oil for a richer dressing.
• Swap asparagus with tenderstem broccoli if out of season.
• Skip bread for a low-carb version.